Liquid dietary fiber products and methods of making and using the same

ABSTRACT

A liquid dietary fiber product includes dietary fiber in an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid. The dietary fiber is from at least three dietary fiber sources. A process of forming a single-serve liquid dietary fiber product includes combining dietary fiber with an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid to form a liquid dietary fiber product. The dietary fiber is from at least three dietary fiber sources. The process also includes sterilizing the liquid dietary fiber product and containing the liquid dietary fiber product in a single-serve packet to form the single-serve liquid dietary fiber product.

FIELD OF THE INVENTION

This application is directed to dietary fiber supplements. Moreparticularly, the present application is directed to a liquid, lowviscosity, shelf stable product containing a blend of soluble,fermentable dietary fiber in a single serve packet.

BACKGROUND OF THE INVENTION

Dietary fiber is an important component of a healthy diet. The Societyof Critical Care Medicine and the American Society for Parenteral andEnteral Nutrition recommend that 10-20 g of a soluble, fermentable fibersupplement be given in divided doses over 24 hours as adjunctive therapyif there is evidence of diarrhea. They also recommend that the routineuse of a soluble fiber additive be considered for all Intensive CareUnit (ICU) patients as a prophylactic measure to help maintain commensalmicrobiota and promote bowel health.

A conventional method to deliver dietary fiber is to provide it as partof the enteral formula being tube fed to the patient. However, usingthis route makes it difficult to tailor the fiber dose to the needs ofthe individual patient. Altering the dose of dietary fiber requireschanges in the flow rate (administration rate) of the tube fed formulaand would also alter the dose of macronutrients (protein, fat,carbohydrate) and micronutrients (vitamins and minerals), which may notbe appropriate for the patient.

A conventional form of a dietary fiber supplement is a powder. A numberof powdered fiber supplements are commercially available. Suchcommercial powders include one including banana flakes and atransgalactooligosaccharide prebiotic as the fiber source and marketedby Medtrition, Inc. (Lancaster, Pa.) under the tradename Banatrol® PlusPowder, one including psyllium as the fiber source and marketed byProcter & Gamble (Cincinnati, Ohio) under the tradename Metamucil®, andone including wheat dextrin as the fiber source and marketed by GSKConsumer Healthcare S.A. (Prangins, Switzerland) under the tradenameBenefiber®.

Powdered products can sometimes be inconvenient, such as mixing atbedside prior to administration. This takes additional nursing time andincreases the risk of microbial contamination. This approach alsorequires the administration of larger volumes of fluid. Mixingdirections for psyllium include 3.4 g psyllium powder in 240 mL water.Mixing directions for wheat dextrin include 4 g wheat dextrin powder in120 to 240 mL water. Mixing directions for Banatrol® Plus Powder include2 g of powder in 120 mL water.

Another conventional form of a dietary fiber supplement is a liquid. Anumber of liquid fiber supplements are commercially available. Suchcommercial liquids include one including polydextrose and inulin as thefiber source at 15 g/30 mL and marketed by Nutritional Designs(Lynbrook, N.Y.) under the tradename Liquid Fiber Flow™, one includingpolydextrose and fructooligosaccharides as the fiber source at 12 g/30mL and marketed by Inspired Health Products, LLC (Irvine, Calif.) underthe tradename Ready Fiber® Prebiotic Liquid Supplement, one includingresistant maltodextrin and fructooligosaccharides as the fiber source at10 g/30 mL and marketed by Nature's Way Products, LLC (Green Bay, Wis.)under the tradename Alive!® Liquid Fiber, one including inulin as thefiber source at 14 g/30 mL and marketed by Trace Minerals Research LC(West Haven, Utah), one including polydextrose and inulin as the fibersource at 14 g/30 mL and marketed by Nature's Answer, Inc. (Hauppauge,N.Y.), and one including polydextrose and fructooligosaccharides as thefiber source at 12 g/30 mL marketed by Medtrition, Inc. (Lancaster, Pa.)under the tradename HyFiber®.

BRIEF DESCRIPTION OF THE INVENTION

In an embodiment, a liquid dietary fiber product includes dietary fiberin an aqueous liquid at a concentration of at least 5 g of the dietaryfiber per 60 mL of the aqueous liquid. The dietary fiber is from atleast three dietary fiber sources.

In another embodiment, a process of forming a single-serve liquiddietary fiber product includes combining dietary fiber with an aqueousliquid at a concentration of at least 5 g of the dietary fiber per 60 mLof the aqueous liquid to form a liquid dietary fiber product. Thedietary fiber is from at least three dietary fiber sources. The processalso includes sterilizing the liquid dietary fiber product andcontaining the liquid dietary fiber product in a single-serve packet toform the single-serve liquid dietary fiber product.

Other features and advantages of the present invention will be apparentfrom the following more detailed description of exemplary embodimentsthat illustrate, by way of example, the principles of the invention.

DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS

In exemplary embodiments, a liquid dietary fiber product includesdietary fiber from at least three different dietary fiber sources. Insome embodiments, a liquid dietary fiber product includes dietary fiberfrom at least four different dietary fiber sources.

In exemplary embodiments, a liquid dietary fiber product has a lowviscosity, is shelf stable and contains a blend of soluble, fermentabledietary fiber in a single serve packet.

As used herein, “dietary fiber” refers to the edible parts of plants oranalogous carbohydrates that are resistant to digestion and absorptionin the human small intestine, with complete or partial fermentation inthe large intestine. Dietary fiber may be further categorized bysolubility and fermentability. Soluble fibers are fibers that dissolvein water. Fermentable fibers are fibers that can be fermented by themicrobiota in the large bowel.

As used herein, “low viscosity” refers to a viscosity less than 250centipoise (cps).

As used herein, “shelf stable” refers to a product that is sterilewithout concern of microbial growth in the packaged product for at leastone year at room temperature. Once adequately sterilized, the productmay remain sterile indefinitely.

In exemplary embodiments, a liquid dietary fiber product includes a60-mL liquid shelf stable product containing 5 g of dietary fiber in asingle serve packet for easy and convenient delivery to tube-fedpatients. A liquid dietary fiber product of at least 5 g dietaryfiber/60 mL in a single serve packet easily and conveniently permitsdelivery of divided doses over a 24-hr period.

Appropriate dietary fiber sources are stable under the processingconditions necessary to sterilize the final product. Appropriate dietaryfiber sources may include, but are not limited to banana flakes,galactooligosaccharides (GOS), short-chain fructooligosaccharides(scFOS), resistant maltodextrin, amidated low methoxy pectin, gellangum, inulin, polydextrose, or any combination thereof.

Unexpectedly, a liquid dietary fiber product containing 5 g fiber/60 mLwas formed having shelf stability, minimal settling of particulatematter, and low viscosity, where banana flakes was the ingredientpresent in the highest amount. Higher viscosities and excessiveparticulate matter that would settle out in the product had beenexpected. This provided a product advantageous to the scientific data onbananas concerning the treatment of diarrhea and certain consumer dataprofessing the benefits of such a dietary fiber source. The liquidversion is easier to administer than a powder, thereby offeringconsiderable benefit to the nursing staff. Additionally, the liquiddietary fiber product is low enough in viscosity that it can beadministered via an enteral feeding tube.

In exemplary embodiments, a separate heat treatment of the banana flakesis unnecessary for shelf stability. In exemplary embodiments, the retortsterilization of the liquid formulation provides a heat treatment to thebanana flakes. During the retort sterilization, the RS2-type resistantstarch in banana flakes is converted to digestible starch and the bananaflakes are converted to heat-treated banana flakes. In exemplaryembodiments, banana flakes and/or heat treated banana flakes is presentin the liquid dietary fiber product in an amount greater than any otherdietary fiber source.

In exemplary embodiments, the dietary fiber source for the GOS is aBimuno® prebiotic supplement (Clasado IP LTD, St. Helier, Jersey), whichcontains at least 80% galactooligosaccharides and about 57% dietaryfiber on a dry matter basis.

In exemplary embodiments, the dietary fiber source for the scFOS is aNutraflora® P-95 prebiotic fiber (Corn Products Development, Inc.,Westchester, Ill.), which contains about 95% short-chainfructooligosaccharides and about 95% dietary fiber on a dry matterbasis.

In exemplary embodiments, the dietary fiber source for the resistantmaltodextrin is Fibersol®-2 soluble corn fiber (ADM/Matsutani LLC,Decatur, Ill.). Fibersol®-2 soluble corn fiber contains at least 90%dietary fiber on a dry matter basis and may be used in a liquid dietaryfiber product to replace the resistant starch lost during heatsterilization of banana flakes and to fortify the liquid dietary fiberproduct with soluble fiber.

In exemplary embodiments, the dietary fiber source for the amidated lowmethoxy pectin is Apple Pectin LMA (TIC Gums, White Marsh, Md.), whichis about 72.5% dietary fiber on a dry matter basis. Amidated low methoxypectin forms a gel network in the presence of calcium. Calcium in thegastrointestinal tract reacts with this pectin to increase viscosity ofgut contents. This may help slow the flow of chyme through thegastrointestinal tract, improving water absorption and thereby reducingwatery stools. Amidated low methoxy pectin may be added to replace thesoluble fiber in formulas with reduced banana flake levels relative to acommercially-available powdered Banatrol® product.

In exemplary embodiments, the dietary fiber source for the gellan gum isGellan Gum LT100 (Modernist Pantry LLC, Portsmouth, N.H.), which mayserve as a stabilizer in a liquid dietary fiber product.

The packet containing the liquid dietary fiber product may be anyappropriate sealed packaging, including, but not limited to, a bottle, acan, or a pouch.

The packet may contain any appropriate volume of liquid dietary fiberproduct. An appropriate volume of liquid dietary fiber product may be asingle serving and may include, but is not limited to, about 45 mL toabout 60 mL, alternatively about 45 mL, alternatively about 60 mL, orany value, range, or sub-range therebetween.

The single-serve liquid dietary fiber product may contain anyappropriate total amount of dietary fiber. An appropriate amount ofdietary fiber may include, but is not limited to, at least 4 grams,about 4 to about 6 grams, about 4.5 to about 5.5 grams, about 5 grams,or any value, range, or sub-range therebetween.

In some embodiments, the concentration of dietary fiber is at least 5 gper 60 mL of aqueous liquid, alternatively at least 5 g per 45 mL ofaqueous liquid, or any value, range, or sub-range therebetween.

In some embodiments, the first dietary fiber source, providing the mostdietary fiber, provides, by weight, about 66% or less, alternativelyabout 50% to about 66%, or any value, range, or sub-range therebetween,of the total dietary fiber in the liquid dietary fiber product. In someembodiments, the second dietary fiber source provides, by weight, about15% or more, alternatively about 15% to about 30%, alternatively about19% to about 25%, or any value, range, or sub-range therebetween, of thetotal dietary fiber. In some embodiments, the third dietary fiber sourceprovides, by weight, about 5% or more, alternatively about 5% to about20%, alternatively about 9% to about 15%, or any value, range, orsub-range therebetween, of the total dietary fiber. In some embodiments,the fourth dietary fiber source, if present, provides, by weight, about4% or more, alternatively about 4% to about 10%, alternatively about 6%to about 8%, or any value, range, or sub-range therebetween, of thetotal dietary fiber.

In some embodiments, the first dietary fiber source includes resistantmaltodextrin. In some embodiments, the second dietary fiber sourceincludes galactooligosaccharides. In some embodiments, the third dietaryfiber source includes banana flakes. In some embodiments, the fourthdietary fiber source includes amidated low methoxy pectin.

In some embodiments, the aqueous liquid is water. In other embodiments,the aqueous liquid is a buffer solution. In some embodiments, the buffersolution is a 0.05 M citrate buffer having a pH of about 4.

In exemplary embodiments, the liquid dietary fiber product contains oneor more additives. In some embodiments, the additive is calcium in anamount in the range of about 30 mg to about 90 mg.

The liquid dietary fiber product can be formulated at a viscositysuitable for delivery through a feeding tube. An appropriate viscosityfor the liquid dietary fiber product may be less than 250 cps,alternatively less than 225 cps, alternatively less than 200 cps,alternatively less than 175 cps, alternatively less than 150 cps, or anyvalue, range, or sub-range therebetween. The formulated viscosity may befurther adjusted by lowering the level of gellan gum, lowering theoverall level of fiber, or altering the reconstitution rate (60 mLrather than 45 mL).

In exemplary embodiments, a process of forming a single-serve liquiddietary fiber product includes combining dietary fiber with an aqueousliquid at a concentration of at least 5 g of the dietary fiber per 60 mLof the aqueous liquid to form a liquid dietary fiber product. Thedietary fiber is from at least three dietary fiber sources. The processalso includes sterilizing the liquid dietary fiber product andcontaining the liquid dietary fiber product in a single-serve packet toform the single-serve liquid dietary fiber product.

In some embodiments, the sterilizing includes hot fill processing.

In some embodiments, the sterilizing includes retort processing.

EXAMPLES

The invention is further described in the context of the followingexamples which are presented by way of illustration, not of limitation.

Fiber Sources

Seven different commercially-available fiber sources were evaluated fortheir compositional makeup for consideration in a liquid dietary fibersupplement. The seven sources were banana flakes (Diana Food SAS,Antrain, France), banana flakes that had been heat-treated (BF HT),Bimuno® prebiotic supplement (Clasado IP LTD, St. Helier, Jersey)containing galactooligosaccharides (B-GOS), Nutraflora® P-95 prebioticfiber (Corn Products Development, Inc., Westchester, Ill.) short-chainfructooligosaccharides (scFOS), Fibersol®-2 soluble corn fiber(ADM/Matsutani LLC, Decatur, Ill.) containing resistant maltodextrin,Apple Pectin LMA (TIC Gums, White Marsh, Md.) containing amidated lowmethoxy pectin (Pectin LMA), and Gellan Gum LT100 (Modernist Pantry LLC,Portsmouth, N.H.) containing gellan gum with a high acyl content. Thecomponents of the seven dietary fiber sources are shown in TABLE 1.

TABLE 1 Composition of Ingredients of Fiber Sources (in g/100 g drymatter) Banana BF Pectin Gellan Flakes HT B-GOS scFOS Fibersol-2 LMA GumOrganic 96.9 96.9 96.0 100.0 100.0 97.8 99.0 matter Ash 3.1 3.1 4.0 0.00.0 2.2 1.0 Total DF 10.1 10.1 57.0 95.0 90.0 72.5 87.0 Insoluble 3.63.6 0.0 0.0 0.0 0.0 0.0 DF Soluble DF 6.5 6.5 57.0 95.0 90.0 72.5 87.0Total 35.0 35.0 0.0 0.0 0.0 0.0 0.0 Starch Resistant 13.5 0.0 0.0 0.00.0{circumflex over ( )} 0.0 0.0 starch Digestible 21.5 35.0 0.0 0.0 0.00.0 0.0 starch Protein 3.7 3.7 0.0 0.0 0.0 0.0 12 Fat 0.3 0.3 0.0 0.30.0 0.3 0.0 Total sugar 44.7 44.7 17.0 5.0 2.0 26.2 0.0

The data for banana flakes was based on analytical work conducted by theUniversity of Illinois. The total dietary fiber analysis for bananaflakes did not include resistant starch. Resistant starch was determineddirectly for banana flakes. For heat-treated banana flakes, theresistant starch was assumed to convert completely to digestible starchduring retort processing. Data on the remaining fiber sources is basedon the manufacturers' information. 100 grams of B-GOS provides 79 gramsof galactooligosaccharides, of which 57 grams can be labelled as dietaryfiber. Fibersol-2 is a resistant maltodextrin. The digestion resistantmaterial of Fibersol-2 is included in the total DF and soluble DF rows.The composition for gellan gum is based on data from the Nutrition FactsPanel on the label.

TABLE 1 shows that banana flakes have a much lower fiber content thanthe other fiber sources shown in TABLE 1. Although banana flakes arepresent in the liquid dietary fiber product in an amount greater thanany other dietary fiber source in exemplary embodiments, the bananaflakes do not provide the most fiber content of the fiber sources in theliquid dietary fiber product in most embodiments. An appropriate amountof fiber, by weight, provided by the banana flakes is about 5% orgreater, alternatively about 5% to about 20%, alternatively about 9% orgreater, alternatively about 9% to about 15%, or any value, range, orsub-range therebetween.

Experiment 1

Six different Examples were formulated to evaluate the effect of retortprocessing on the physical stability of formulations containing varyinglevels of banana flakes and reconstituted with 60 mL of deionized water.The fiber source amounts and total dietary fiber for Examples 1-6 areshown in TABLE 2. The total fiber includes the total dietary fiber andresistant starch.

TABLE 2 Liquid Dietary Fiber Formulations (in g/60 mL DI water) Ex. 1Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 Banana Flakes 9.03 9.03 6.77 4.52 2.260.00 scFOS 1.05 1.05 1.05 1.05 1.05 1.05 Fibersol-2 1.40 3.50 3.50 3.603.60 3.70 Pectin LMA 0.00 0.00 0.25 0.50 0.75 1.00 Total fiber 3.17 5.065.01 5.06 5.01 5.05

240 mL of each Example was prepared and then homogenized for 15 secondsusing a hand blender. After homogenization, approximately 2.5 oz (75 mL)was added to 4-oz jars. The jars were sealed and placed into a stove toppressure canner to simulate retort processing. Examples were processedfor 1 hour at 10 lbs of pressure and at a temperature greater than 240°F.

All Examples containing banana flakes (Ex. 1-Ex. 5) darkened due to thethermal process. These Examples had some degree of phase separation andthe presence of particulate matter. Examples 3, 4, and 5 appeared tohave much less particulate matter. All the banana flake Examples couldbe easily suspended with modest shaking. Due to the absence of bananaflakes, Examples 6 had no phase separation or particulate matter. Theeffect of soluble calcium on the viscosity of the Examples was alsoevaluated. This simulates actions in the body and enabled testing ofviscosity build up. Soluble calcium was made by acidifying calciumcarbonate with acetic acid. An increase in viscosity was noted in theExamples that contained Pectin LMA.

All Examples appeared viable for further product development. The nextstep involved increasing the concentration of all formulas byreconstituting with only 45 mL rather than 60 mL of deionized water.

Experiment 2

The same six Examples of TABLE 2 were reformulated as Examples 1A-6A in45 mL of deionized water rather than 60 mL of deionized water.

225 mL of each Example was prepared and then homogenized for 15 secondsusing a hand blender. After homogenization, approximately 2.5 oz (75 mL)was added to 4-oz jars. The jars were sealed and placed into a stove toppressure canner to simulate retort processing. Examples were processedfor 1 hour at 10 lbs of pressure.

There was an increase in particulates in the Examples as a function ofthe banana flake level. However, particulate in all Examples could beresuspended with modest shaking. After shaking, Examples were allowed toset for several days, during which time the particulates settled out ofsuspension. The level of sedimentation was a function of the amount ofbanana flakes in the formula.

In this experiment the effect of soluble calcium on the viscosity of theExamples was also evaluated. Soluble calcium was made by acidifyingcalcium carbonate with acetic acid. An increase in viscosity was notedin formulas that contained Pectin LMA.

Experiment 3

Three different Examples were formulated to evaluate the presence ofgellan gum in the Example. The formulas for these Examples were similarto Examples 4 and 4A except with three different levels of gellan gum.The fiber source amounts and total dietary fiber for Examples 7-9 areshown in TABLE 3. The total fiber includes the total dietary fiber andresistant starch.

TABLE 3 Liquid Dietary Fiber Formulations Including Gellan Gum (in g/45mL DI water) Ex. 7 Ex. 8 Ex. 9 Banana Flakes 4.52 4.52 4.52 scFOS 1.051.05 1.05 Fibersol-2 3.60 3.60 3.60 Pectin LMA 0.50 0.50 0.50 Gellan Gum0.009 0.0135 0.018 Total Fiber 5.06 5.07 5.07

225 mL of each Example was prepared and then homogenized for 15 secondsusing a hand blender. After homogenization, approximately 2.5 oz (75 mL)was added to 4-oz jars. The jars were sealed and placed into a stove toppressure canner to simulate retort processing. Examples were processedfor 1 hour at 10 lbs of pressure and at a temperature greater than 240°F.

All Examples were low in viscosity and mild shaking easily suspended theExamples, forming a homogeneous solution. The presence of gellan gumappeared to help reduce or slow sedimentation, and all three levels weresimilarly effective. In this experiment the effect of soluble calcium onthe viscosity of the Examples was also evaluated. Soluble calcium wasmade by acidifying calcium carbonate with acetic acid. An increase inviscosity was noted in the Examples, because they contained Pectin LMA.The level of gellan gum also affected viscosity after the addition ofsoluble calcium, with a higher level of gellan gum producing a higherlevel of viscosity. Gellan gum was observed to be synergizing withPectin LMA.

Experiment 4

The fiber source combination of Example 9 was placed in a citrate bufferas Example 9A instead of deionized water to evaluate the impact of ahigh acid hot fill process.

225 mL of the Example was prepared. A citrate buffer (0.05 M solution atpH 4) was used to prepare Example 9A. Example 9A was homogenized for 15seconds using a hand blender and heated to 165° F. After heating,approximately 2.5 oz of Example 9A (75 mL) was added to 4 oz jars. Thejars were sealed and placed into a stove top water bath to simulate “hotfill” processing. Example 9A was processed for 40 minutes in the boilingwater bath.

Carbohydrates are susceptible to acid hydrolysis. Low pH and hightemperatures could result in degradation of the bioactive components ina liquid dietary fiber supplement. According to information provided byADM/Matsutani, Fibersol-2 is resistant to degradation under “high acidhot fill” processing conditions typically used in the food industry.Pectin LMA is also stable under these conditions (see, for example,Fraeye et al., “Influence of pectin properties and process conditions onthermal pectin degradation”, Food Chemistry, Vol. 105, pp. 555-563(2007)). While both GOS and FOS are degraded under low pH and hightemperature conditions, GOS is much more stable to high acid hot fillprocessing conditions compared to FOS (see, for example, Klewicki, “Thestability of gal-polyols and oligosaccharides during pasteurization at alow pH”, LWT, Vol. 40, pp. 1259-1265 (2007)).

Example 9A is much lighter in color than those processed using retort.There was only minimal settling and the formula suspended into ahomogeneous solution with modest shaking. Example 9A had a smoothtexture and was more viscous than the retorted formulas. Soluble calciumwas made by acidifying calcium carbonate with acetic acid. The additionof soluble calcium increased the viscosity of Example 9A, confirmingthat the Pectin LMA remained intact following the high acid hot fillprocess.

Experiment 5

Four different Examples were formulated to evaluate the impact ofprocessing, oligosaccharide source, and calcium source. The first twowere the previously-discussed Examples 9 and 9A. In the third Example,Example 10, the scFOS was replaced with B-GOS in the amount shown inTABLE 4. The fourth Example, Example 10A included the same dietary fibersources amounts as in Example 10 but in citrate buffer instead ofdeionized water.

TABLE 4 Liquid Dietary Fiber Formulation Including B-GOS (in g/45 mL DIwater) Ex. 10 Banana Flakes 4.52 B-GOS 1.72 Fibersol-2 3.60 Pectin LMA0.50 Gellan Gum 0.018 Total fiber 5.06

450 mL of each Example was prepared. Deionized water was used to prepareExample 9 and Example 10 for retort processing, whereas a citrate buffer(0.05 M solution at pH 4) was used to prepare Example 9A and Example 10Afor hot fill processing. The Examples were homogenized for 30 secondsusing a hand blender. The Examples for hot fill processing were heatedto 165° F., after which approximately 2.5 oz (75 mL) was added to 4 ozjars. The jars were sealed and placed into a stove top water bath tosimulate hot fill processing. The Examples for hot fill processing wereprocessed for 40 minutes in the boiling water bath. For the Examples forretort processing, approximately 2.5 oz (75 mL) was added to 4 oz jars.The jars were sealed and placed into a stove top pressure canner tosimulate retort processing. The Examples for retort processing wereprocessed for 1 hour at 10 lbs of pressure and at a temperature greaterthan 240° F.

The pH of Example 9 and Example 10 was 5.5 after processing, whereas thepH of Example 9A and Example 10A was 4.0 after processing. Example 9 andExample 10 were darker and less viscous after processing than Example 9Aand Example 10A. The oligosaccharide source had no discernible effect onthe appearance of the products.

The impact of calcium source on viscosity was also evaluated. Twosources of calcium were tested, including an insoluble source, calciumcarbonate (40% calcium), and a soluble source, calcium chloride (36%calcium). Sixty mg of calcium was tested (as 150 mg calcium carbonate or166 mg calcium chloride). The presence of calcium carbonate had nodiscernible impact on the viscosity of the retorted formulas. Thepresence of calcium carbonate did, however, increase the viscosity ofExample 9A and Example 10A to the solubilization of this calcium sourceby the low pH. The presence of calcium chloride increased the viscosityof all four Examples with a greater increase noted with Example 9A andExample 10A than Example 9 and Example 10.

Tube flow characteristics were evaluated using a Kangaroo™ 12Fnasogastric feeding tube and irrigation kit (Cardinal Health, Inc.,Dublin, OH). Example 10 and Example 10A were evaluated. Both Exampleswere successfully administered through the tube.

Both retort processing and hot fill processing resulted in a viableliquid dietary fiber product that is administrable via a feeding tube.The viscosity of the Examples increased in the presence of solublecalcium. The selection of scFOS or B-GOS positively affected thephysical attributes of the formula. Due to its resistance to hydrolysisunder high acid hot fill processing conditions, B-GOS is preferred.

Experiment 6

Example 10A was formulated to evaluate its potential as a thickened oralsupplement. Commercially-available flavor packets containing varyinglevels of calcium were used to thicken Example 10A.

900 mL of Example 10A was prepared. Example 10A was homogenized for 30seconds using a hand blender. Example 10A was heated to 165° F., afterwhich approximately 2.5 oz (75 mL) was added to 4 oz jars. The jars weresealed and placed into a stove top water bath to simulate hot fillprocessing. Example 10A was processed for 40 minutes in the boilingwater bath.

As in Experiment 5, Example 10A was a smooth, homogeneous, slightlyviscous product with a pH of 4. Four different flavor packets were addedto four 90-mL amounts of Example 10A. Flavor Packet 1 was a 500 mgpowder including 83.1 mg of calcium chloride. Flavor Packet 2 was a 500mg powder including 166.2 mg of calcium chloride. Flavor Packet 3 was a500 mg powder including 249.3 mg of calcium chloride. Flavor Packet 4was a 2.5 mL liquid including 166.2 mg of calcium chloride. All flavorpackets caused gelling and an increase in viscosity of Example 10Aimmediately after adding. In all four cases, Example 10A was extremelygelatinous by 30 min after adding the flavor packet. Flavor Packets 2and 3, due to their higher level of calcium, produced a greater level ofviscosity than Flavor Packet 1. Flavor Packet 4 mixed well, forming asmoother, thickened product compared to Flavor Packets 1-3. This waslikely because the calcium was solubilized prior to its addition toExample 10A.

While the foregoing specification illustrates and describes exemplaryembodiments, it will be understood by those skilled in the art thatvarious changes may be made and equivalents may be substituted forelements thereof without departing from the scope of the invention. Inaddition, many modifications may be made to adapt a particular situationor material to the teachings of the invention without departing from theessential scope thereof. Therefore, it is intended that the inventionnot be limited to the particular embodiment disclosed as the best modecontemplated for carrying out this invention, but that the inventionwill include all embodiments falling within the scope of the appendedclaims.

What is claimed is:
 1. A liquid dietary fiber product comprising:dietary fiber in an aqueous liquid at a concentration of at least 5 g ofthe dietary fiber per 60 mL of the aqueous liquid, wherein the dietaryfiber is from at least three dietary fiber sources.
 2. The liquiddietary fiber product of claim 1, wherein the at least three dietaryfiber sources are selected from the group consisting of banana flakes,galactooligosaccharides, short-chain fructooligosaccharides, resistantmaltodextrin, amidated low methoxy pectin, and gellan gum.
 3. The liquiddietary fiber product of claim 1, wherein the at least three dietaryfiber sources is at least four dietary fiber sources.
 4. The liquiddietary fiber product of claim 1, wherein one of the at least threedietary fiber sources is banana flakes.
 5. The liquid dietary fiberproduct of claim 4, wherein the banana flakes are present in an amount,by weight, greater than any other of the at least three dietary fibersources.
 6. The liquid dietary fiber product of claim 4, wherein thebanana flakes provide at least 5%, by weight, of the dietary fiber inthe liquid dietary fiber product.
 7. The liquid dietary fiber product ofclaim 1, wherein the concentration is at least 5 g of the dietary fiberper 45 mL of the aqueous liquid.
 8. The liquid dietary fiber product ofclaim 1, wherein the aqueous liquid is water.
 9. The liquid dietaryfiber product of claim 1, wherein the aqueous liquid comprises a citratebuffer.
 10. The liquid dietary fiber product of claim 1 furthercomprising a packet sealed and containing the dietary fiber in theaqueous liquid.
 11. The liquid dietary fiber product of claim 10,wherein the packet is a single-serve packet.
 12. The liquid dietaryfiber product of claim 1 further comprising at least 30 mg of calciumper 60 mL of the aqueous fluid.
 13. The liquid dietary fiber product ofclaim 10, wherein the liquid dietary fiber product is shelf stable. 14.The liquid dietary fiber product of claim 1, wherein the liquid dietaryfiber product has a viscosity of less than 250 centipoise at roomtemperature.
 15. A process of forming a single-serve liquid dietaryfiber product comprising: combining dietary fiber with an aqueous liquidat a concentration of at least 5 g of the dietary fiber per 60 mL of theaqueous liquid to form a liquid dietary fiber product, wherein thedietary fiber is from at least three dietary fiber sources; sterilizingthe liquid dietary fiber product; and containing the liquid dietaryfiber product in a single-serve packet to form the single-serve liquiddietary fiber product.
 16. The process of claim 15, wherein one of theat least three dietary fiber sources is banana flakes.
 17. The processof claim 16, wherein the banana flakes are present in an amount, byweight, greater than any other of the at least three dietary fibersources.
 18. The process of claim 15, wherein the sterilizing comprisesretort processing the liquid dietary fiber product.
 19. The process ofclaim 15, wherein the single-serve liquid dietary fiber product is shelfstable in the single-serve packet.
 20. The process of claim 15, whereinthe single-serve liquid dietary fiber product has a viscosity of lessthan 250 centipoise at room temperature.